Showing posts with label Ballymaloe Foods. Show all posts
Showing posts with label Ballymaloe Foods. Show all posts

Tuesday, August 24, 2021

BALLYMALOE FOODS EXCITED TO BE PART OF CORK ARCHITECTURE FESTIVAL

BALLYMALOE FOODS EXCITED TO BE PART

OF CORK ARCHITECTURE FESTIVAL

Three generations of the Hyde Family as Ballymaloe Foods prepares to meet customers for the first time since 2019 as part of Design POP Cork. Pictured are Yasmin Hyde and her daughters, Rose Callaghan and Maxine Hyde and her granddaughter baby Cara Callaghan. Picture: Clare Keogh

Design POP will be the first opportunity to meet customers face-to-face since 2019


Ballymaloe Foods has joined with Cook Architects as part of Design POP Cork, an architecture, design and food festival that runs from August 27th to 29th. The event celebrates creativity, collaboration and Cork city and will see Ballymaloe Foods located in Elizabeth Fort for three days. 


Architects Dermot Harrington and Paul Carpenter have designed and created a special pavilion for Ballymaloe Foods that will be located within the grounds of the 17th century star-shaped fort. The pavilion is a bespoke structure that captures and represents the ethos of the food brand.


The festival is Ballymaloe Foods’ first opportunity to meet customers face-to-face since 2019. There will be product sampling giveaways from midday until 2pm each day. 


Maxine Hyde, the General Manager of Ballymaloe Foods is delighted to be meeting customers in person again, “We really missed travelling to festivals and shows over the last 18 months. It’s wonderful to be able to do that again. We’ve really enjoyed partnering with Cook Architects on this project. Their design brings the story of Ballymaloe Foods and our Great Taste Award Winning products - Ballymaloe Original Relish, Ballymaloe Pickled Irish Beetroot and Ballymaloe Irish Mayonnaise to life. I hope that members of the public will get as much enjoyment out of it as we have.”


Ballymaloe is a family-run business and Maxine Hyde says architecture is as important to them as food is: “Ballymaloe Foods began with a single recipe created by my grandmother, Myrtle Allen. Her family were prominent architects in Cork for generations and designed many well-known churches, homes and buildings throughout the 19th century. We are delighted to be able to honour that tradition in some way by partnering with Cook Architects to celebrate and support the arts in Cork.”


Elizabeth Fort will be open on Friday and Saturday from 10am - 4:30pm and on Sunday from 12pm - 4pm. There will be activities between midday and 2pm each day. 



Friday, June 11, 2021

BALLYMALOE FOODS AGREES DEAL WITH CANADIAN DISTRIBUTOR

 BALLYMALOE FOODS AGREES DEAL WITH CANADIAN DISTRIBUTOR

Ballymaloe's Yasmin and Maxine

Ballymaloe Foods has secured its first major distribution partner in Canada. It means that customers in Canada will soon be able to purchase products such as Ballymaloe Original Relish in stores for the first time. 


The new partnership is with CBF Imports and will see seven products from the Cork-based company on the shelves of small chains and independent food stores across Canada.

Ballymaloe Foods' entry into the Canadian market comes a year after their arrival in Australia with a listing in Coles Supermarket. Its products are now stocked in more than 10 countries worldwide including Germany, Singapore and the United Arab Emirates.

Ireland’s links with Canada date back centuries with fishermen from Cork travelling to Newfoundland in the 1500s. Now millions of Canadians are of Irish descent and tens of thousands of residents are Irish-born.

Maxine Hyde, the General Manager of Ballymaloe Foods says with Canada being a hub for Irish expats it is the perfect next market to bring their products to:

Maxine said: “Increasingly we get messages from people asking if our products are available in Canada and with this partnership, we are excited that we can finally tell people yes. Many Irish people have travelled far and wide with a jar of Ballymaloe Original Relish in their suitcases and without this love for our brand, expanding into export markets wouldn’t be possible, so thank you to all our customers.”

Last year Ballymaloe Foods announced that Ballymaloe Relish would be available to purchase in 120 Coles stores across Australia. Coles is a national full-service supermarket retailer operating more than 800 supermarkets across Australia. Coles has over 100,000 employees and along with Woolworths, accounts for more than 80 percent of the Australian supermarket business.

press release



Thursday, April 29, 2021

EASY SUMMER RECIPES PERFECT FOR AL FRESCO DINING. Take some culinary inspiration from Ballymaloe Foods

 EASY SUMMER RECIPES PERFECT FOR AL FRESCO DINING

Take some culinary inspiration from Ballymaloe Foods



Summer is just around the corner and the arrival of warmer weather means it’s time to change up the weeknight routine with some lighter dishes. Why not try one of these great recipes put together by Ballymaloe Foods. 


Sarah Collins, Marketing Manager with Ballymaloe Foods says, “The evenings are getting brighter and longer so many of us are choosing to dine outdoors with our families. Now is the perfect time to try out some great summer dishes packed full with fresh, seasonal ingredients. We’ve put together four of our favourite recipes that are guaranteed to be a hit with the whole family. These dishes can be served as a main course or a side dish.”


SUMMER RECIPES:


  1. Smashed Crispy Sweet Potato Warm Salad

  2. Green Garden Quiche

  3. Vegetarian Vietnamese Spring Rolls

  4. Stuffed Roasted Irish Peppers


Smashed Crispy Sweet Potato Warm Salad (serves 5)


Ingredients

  • 5 small, sweet potatoes (or 2 large)

  • 10 baby potatoes

  • 6/8 tbsps. olive oil

  • 2 tsp smoked paprika

  • 1 tsp cayenne

  • 1 tsp sea salt 

  • Freshly cracked black pepper


Bulgar salad

  • 100g/ 40z bulgar wheat

  • 10 floz boiling water

  • Pinch of salt

  • 2 tbsps. of pumpkin seeds

  • ½ pomegranate seeded

  • 2 small thinly sliced spring onion

  • 2 tbsps. olive oil


Dressing

  • 3 heaped tbsps. of natural live yoghurt

  • 1 finely grated clove of garlic

  • 1 or 2 generous tsp of Ballymaloe Fiery Relish

  • Pinch of sea salt


Optional Extra Toppings

Pulled roast chicken, feta crumbled, grilled halloumi, sweet chilli baked salmon, crispy bacon, pulled ham hock or roast pork.


Method

  1. Preheat your oven to 250°C (conventional)

  2. Cook the potatoes in boiling salted water & drain.

  3. Place the potatoes on a clean chopping board & apply pressure to flatten, skins included. 

  4. Using a pastry brush, coat the potatoes in your infused oil.

  5. Pop the potatoes on a roasting tray & into the oven. Roast until rich golden brown and crispy.

  6. In a saucepan bring 10 fl oz of water to the boil & stir in the bulgur & a pinch of sea salt. Bring back to a boil & simmer gently for 10 mins. 

  7. Place into a nylon sieve to remove any excess water.

  8. In a large bowl place the cooked bulgur, sliced spring onions, pomegranate seeds, pumpkin seeds & olive oil. Stir gently to combine, season & taste. 

  9. For the dressing, stir everything together, taste & adjust seasoning if necessary. 

  10. Assemble using a warm wide bowl, spoon on 2 tbsps. of bulgur salad, topped with 1 warm crispy sweet potato and two warm crispy baby potatoes, drizzle over the fiery dressing and serve. 



 Green Garden Quiche (serves 6)


Shortcrust pastry

  • 8oz plain white flour sieved

  • 4 oz butter

  • 1 egg beaten

  • 1 dessertspoon of water (slow addition)


Filling

  • 100g broccoli - split each floret into 4

  • 100g peas

  • 100g green beans 

  • 3 eggs

  • 6 fl oz cream

  • 100g vintage Irish cheddar grated

  • Ballymaloe Pepper Relish to serve


Method

  1. Preheat the oven to 250°C. (conventional)

  2. For the pastry, use a blender to combine the flour & butter. Add the beaten egg & barely blitz until it resembles large breadcrumbs.

  3. Remove from the blender & place onto your clean work top & bring together quickly. 

  4. Flatten the pastry into a round & wrap & chill for 30 mins.

  5. Pop the prepped broccoli, peas & green beans into well-seasoned boiling water & cook for 3 mins. 

  6. Place your chilled pastry on a floured bench. Flour your clean rolling pin & roll the pastry into a round roughly 11” round. Roll the pastry onto the rolling pin & drape evenly over your 9” tart tin.

  7. Line with crumpled parchment & fill with baking beans. Freeze for 15 mins. 

  8. Place the frozen tart shell into a preheated oven at 250°C & ‘bake blind’ for 25 - 45 mins.

  9. Remove the beans & brush the base halfway up the sides with egg wash & place back in your oven for 3-5 mins until sealed. Remove to a wire rack.

  10. In a large bowl, whisk the eggs well, stir in the cream, grated cheese & fully drained veg. Add a generous pinch of sea salt & freshly cracked black pepper. 

  11. Pour into the tart shell & continue to bake for about 25-30 mins. Then cool on a wire rack for 5 mins.

  12. Serve with an Irish Root Veg Slaw & a great big dollop of Ballymaloe Pepper Relish on each slice of quiche.



Vegetarian Vietnamese Spring Rolls (serves 5)



Ingredients


Julienne into 3” sticks:

  • ½ red pepper

  • 2 spring onions

  • 1 small cucumber

  • 1 large carrot 


  • 5 broccolini, split into quarters on the length

  • 10 green beans, split in half on the length


Dressing

  • 1 tsp honey

  • 3 tsp rice wine vinegar

  • Sea salt & freshly cracked black pepper

  • 10 sheets of rice paper wrappers

  • 40 grams of rice vermicelli noodles

  • 20 lettuce leaves (cos & butterhead)

  • 20 large mint leaves


Dipping sauce

  • 8 tbsps. light soy sauce

  • 3 tsp Ballymaloe fiery relish

  • 2 tsp honey


Method

  1. Place the prepared julienne of veg into ten mixed bundles & place onto a baking tray.

  2. Mix the dressing well & sprinkle over each mound of vegetables. Leave to infuse for 20 mins, turn each bundle halfway through to ensure flavour is dispersed.

  3. In a large bowl pour in boiling water, top up with cold water to create a very warm bath.

  4. Take a rice paper sheet into the bath & feel as the heat turns it into a pliable sheet, remove carefully & place on your clean worktop. Flatten into a round.

  5. Place a mint leaf in the centre, top with some cooled rice noodles, then your seasoned bundle of veg and lastly a piece of butterhead.

  6. Pull the base up over the centre and pull the top down to seal both ends. Now start to roll from the sides applying pressure to create a firm bundle. 

  7. Wrap until fully enclosed a firm sausage shape is achieved. Place on a well oiled (olive oil) clean baking tray. Ensure they do not stick together & cover in a well-oiled piece of cling film.

  8. Mix the dipping sauce ingredients together & taste.

  9. To serve: in a box place two cos leaves & pop a spring roll on each. Pop in some dipping sauce (in a container) & serve.



Stuffed Roasted Irish Peppers (serves 2)


Ingredients

  • 2 red peppers (200g each)

  • 40g lentils

  • Olive oil

  • 100g courgette, diced ⅓” 

  • 100g aubergine, diced ⅓”

  • 2 cloves of garlic, peeled & finely chopped

  • 50g celery chopped

  • 1 tbsp. Ballymaloe Pepper Relish

  • 1-2 tsp Ballymaloe Fiery Relish

  • Fresh basil leaves

  • Sea salt & freshly cracked black pepper



Method

  1. Preheat your oven to 250°C. (conventional)

  2. Wash the lentils until the water runs clear, then place the lentils into a saucepan & cover in water. Bring to a boil then simmer for 10 mins or until just cooked. Drain into a nylon sieve to drain 

  3. In a large frying pan, add 4 tbsps. of water & start to cook the diced courgette & aubergine, season well. 

  4. Once the water evaporates, add 2 tbsps. of olive oil & continue to cook & colour. Now add the chopped garlic & cook for a further two mins.

  5. Remove to a bowl & add in the cooked & well drained lentils, pepper relish & fiery relish. Stir well to combine. Taste & adjust seasoning if necessary, by adding sea salt and freshly cracked pepper. Set aside.

  6. Carefully remove the lid of each pepper & then carefully remove the core & seeds.

  7. Season the base of each pepper with a sprinkle of sea salt & freshly cracked black pepper & pop in 3 leaves of fresh basil.

  8. Place half of the veggie lentil mix into each pepper, top each with a large basil leaf & close by replacing the pepper lid.

  9. Place in a tight-fitting dish & bake in your preheated oven for 25 mins or until the pepper is just cooked.

  10. Remove from the oven & allow to cool or serve immediately.




Wednesday, March 24, 2021

BALLYMALOE FOODS TEAMS UP WITH COQBULL RESTAURANT TO LAUNCH LIMITED-EDITION BURGER

BALLYMALOE FOODS TEAMS UP WITH COQBULL RESTAURANT TO LAUNCH LIMITED-EDITION BURGER 


Irish businesses join forces to celebrate the best of Irish ingredients


Ballymaloe Foods has teamed up with award-winning restaurant CoqBull to create a limited-edition burger. The burger will be available in CoqBull restaurants in Cork and Limerick. 


A team of chefs at CoqBull has produced a rotisserie pulled chicken and beef burger topped with Ballymaloe Fiery Relish, Dubliner Cheddar Cheese, crispy tobacco onions, mayo, lettuce, tomato and onion. 


Sarah Collins, Marketing Manager for Ballymaloe Foods: “Supporting local is key for us at Ballymaloe Foods. We take great pride in sourcing good-quality Irish ingredients and we love to see our products being used in creative ways by other local businesses. The last year has been extremely tough for the restaurant and foodservice industry, however we have seen the resilience of Irish companies and we’re looking to the future with more hope.”


Mags O’Connor from CoqBull says, “CoqBull are delighted to partner with Ballymaloe Foods and use their delicious Fiery Relish in our new ‘Ballymaloe Fiery CoqBull Burger’. We always look to source locally where possible and to support other Irish businesses. It’s very tough times with the current restrictions which is why it’s more important than ever to support local.”


The Ballymaloe Fiery CoqBull burger is now available. You can order at the door, by phone, or click and collect at www.coqbull.com 


CoqBull Cork is a chicken and burger concept located at French Church Street, Cork City, Limerick City and Castletroy. 


press release

Tuesday, February 9, 2021

COOK WITH LOVE. ROMANTIC RECIPES TO INSPIRE THIS VALENTINES DAY


COOK WITH LOVE💖

ROMANTIC RECIPES TO INSPIRE THIS VALENTINES DAY

💑The First Instruction💏

Light the candles, stick on Barry White and cook  up a romantic storm with this DIY menu from Ballymaloe Foods 

 Simple, no-nonsense and tasty Ideas to make Valentine’s in Lockdown Special

Beetroot Crostini

Light the candles, stick on Barry White and cook  up a romantic storm with this DIY menu from Ballymaloe Foods 

 Simple, no-nonsense and tasty Ideas to make Valentine’s in Lockdown Special


Regardless of the day itself, we can all collectively agree that this year especially, we could all do with a little bit of extra love. With most kitchen tables doubling as work desks and school desks nowadays, make sure to mark this February 14th in your diary as a day to reconnect with the ones who matter. 


Whether you're celebrating with your Valentine, your "Palentine" or even your family, virtually or as a household, it's still an opportunity to do something a little special and help spread the love a little bit further with a home-cooked menu fit for the King or Queen in your life.


So, close the laptops, clear and set the table correctly and make this Valentine's meal feel a bit more special than any other night of the week with this DIY menu that is sure to delight from Ballymaloe Foods.


Starter

Beetroot Crostini with Ballymaloe Beetroot 

Cheese Fondue

 

Main Course

Spaghetti Bolognese

Tagliatelle Meatballs 

Chicken Tacos 

 

Snack/ After Dinner

Cheeseboard served with Ballymaloe Original Relish


Ballymaloe Foods are always on a mission to help you create easy meals that are convenient, nutritious and tasty. People have so much going on right now, working from home, homeschooling or caring for loved ones so in the spirit of convenience these are all quick to assemble so if you've got little ones around, take the time to arrange, cook and eat together.



For more inspiration and recipe ideas head to www.ballymaloefoods.ie/recipes/ 




RECIPES


Beetroot Crostini with Ballymaloe Beetroot 

  • 200g of drained Ballymaloe Irish Beetroot

  • 240g of tinned chickpeas drained

  • 1 clove of garlic

  • 10 medium slices of Parma Ham

  • 50g St Tola Greek Style Cheese

  • 10 slices of sourdough bread

  • Salt and freshly cracked black pepper

  • 1 tbsp of extra virgin olive oil


Instructions

  1. Place the beetroot and the chickpeas in the food processor along with the clove of garlic. Blitz until you are happy with the consistency, it should be smooth in texture. Add olive oil, salt and pepper to taste.

  2. Slice the bread and drizzle with a bit of olive oil and toast in the oven until crispy. Spread the hummus over the crostini, layer with Parma Ham and crumble some delicious St. Tola Greek Style cheese on top

Fondue


Cheese Fondue

  • 1 loaf of stale crusty white bread (and the crustier the better!)

  • 85g mature Cheddar cheese, grated

  • 1 tbsp dry white wine

  • 1/2 a small clove of garlic, crushed

  • 1 tsp chopped parsley

  • 1 tsp Ballymaloe Original Relish


Instructions

  1. Cut your bread into rough cubes and toast them in a preheated oven at 200⁰C for 10 minutes, keeping an eye on them as they can brown quickly.

  2. Place the wine, garlic, Ballymaloe Original Relish and parsley in a fondue pot or small saucepan, stir, then add the grated cheese.

  3. Just before serving, put the fondue pot or saucepan over a low heat until the cheese melts and begins to bubble. Don’t stir it too much while it is cooking or the mixture may split

  4. Serve the fondue immediately with the toasted bread and fondue forks. If you don’t have them, skewers or regular forks will do just fine.




Spaghetti Bolognese


  • 300g spaghetti

  • 430g beef mince

  • 1 carrot (peeled, diced into half inches)

  • 120g mushrooms (chopped)

  • 150g courgette (chopped, deseed if large)

  • 2 tbsp olive oil

  • 1 jar (400g) Ballymaloe Bolognese Sauce

  • 2 oz of water

  • Grated Parmesan

  • Salt and pepper



Instructions

  1. Bring a large saucepan of water to the boil, add the salt and bring back to the boil

  2. Stir in the spaghetti and cook for 4 minutes

  3. Take from the heat, leave the lid on and allow to sit for a further 4 minutes

  4. Taste to ensure it is cooked, then drain and set aside

  5. In a frying pan, heat 1 tbsp of olive and crumble in the beef mince

  6. Cook off the mince fully and set aside

  7. In a separate medium-sized saucepan, heat the other tbsp of olive oil and add in the diced carrot, mushroom and courgette, then cover and sweat. Heat for ten minutes until the vegetables are cooked through

  8. Add the cooked vegetables to the browned meat, then stir in your Ballymaloe Bolognese Sauce and bring to the boil

  9. Taste and adjust the seasoning with sea salt and freshly cracked black pepper

  10. Take four warm plates and portion out the spaghetti, then top each with the delicious mince, veggies and sauce and sprinkle with grated Parmesan.




Tagliatelle Meatballs

  • 1x 400g Ballymaloe Bolognese Sauce

  • 300g Tagliatelle

  • Handful of cherry tomatoes

  • 120g Mushrooms

  • 2 tbsp freshly grated parmesan

Meatballs:

  • 480g minced beef

  • 3 cloves of crushed garlic

  • 2 tbsp freshly chopped parsley

  • 50g freshly grated parmesan

  • 40g breadcrumbs

  • 1 free-range egg

  • Salt and Pepper


Instructions

  1. In a bowl mix together all the ingredients for the meatballs, with a generous pinch of salt and pepper. Remember the egg as this is what holds the meatballs together.

  2. Fry off a small piece to taste and adjust the seasoning if necessary, by adding more salt and pepper.

  3. Once you are happy with the seasoning, begin to shape them into whole walnut pieces. Repeat until finished.

  4. In the same frying pan heat another drizzle of olive oil and add in the sliced mushrooms and cherry tomatoes. Season with salt and pepper and cook fully.

  5. Heat a frying pan and cook the meat balls in batches in a little olive oil. Make sure the meatballs are brown on the outside and cooked through. Keep warm in a low oven while you cook the spaghetti.

  6. Bring 8 pints of water to the boil in a large saucepan and add 1.5 tbsp of salt and return to the boil. Cook the spaghetti for 2 mins with the lid on. Turn off the heat and allow the spaghetti to remain in the water for 4 mins or until al dente (with a little bite).

  7. When ready strain off the water but always keep some back. The pasta cooking water is great to loosen cooked pasta and prevent it from sticking as it sits and also to enrich a sauce.

  8. Heat the Ballymaloe Bolognese Sauce in a saucepan. Use some pasta cooking liquid to loosen any remaining sauce from the jar. Add in the cooked sliced mushroom. Once the sauce is bubbling add in the meatballs.

  9. Taste and correct seasoning if necessary, with a pinch of sea salt and freshly cracked black pepper.

  10. To serve- place the freshly cooked spaghetti into a large warm serving bowl and top with the saucy meatballs then finally sprinkle over grated parmesan and freshly torn basil leaves.

Tacos


Chicken Tacos

  • 2 chicken breasts

  • 8-12 soft flour tortillas

  • 4 tbsp Ballymaloe Pepper Relish or Original Relish

  • 1 avocado (sliced)

  • 2 tbsp coriander (freshly chopped)

  • 1 lime (cut into wedges)

  • 1 tsp pickled jalapenos (finely chopped)

  • 2 tbsp pink pickled onions


Instructions

  1. Place a heavy griddle pan over a medium heat.

  2. Lay the chicken breast on a chopping board and flatten with your palm. Slice horizontally to butterfly the breast.

  3. Toss the chicken in a little olive oil then season the chicken with sea salt and freshly cracked black pepper. Preheat a pan-grill, fry the chicken on the griddle until completely cooked, turning halfway through. Set aside to rest before slicing.

  4. Warm the tortillas by placing them on a dry, hot frying pan

  5. Once warmed through, fill each tortilla with strips of chicken, slices of avocado and fresh coriander.

  6. Spoon a dollop of Ballymaloe Pepper Relish or Original Relish over each taco and scatter some finely chopped jalapenos and pickled onions over the top. Serve right away.